Snickerdoodle cookies are an easy recipe to make and you most likely already have the ingredients in the house. The cinnamon and sugar Snickerdoodle cookie recipe is a sweet treat for after school, classroom parties, Christmas gifts, or for making with the kids.
Snickerdoodles are a favorite around here. I love them because of how easy they are to make, and they always stay fresh and soft, even days after you make them. We shared some of the batches with our friends down the street and they loved them!
History of the Snickerdoodle Recipe
According to Wikipedia, the cookie is popular among the Amish and Mennonites. We worked in Georgia years ago and would visit a local Mennonite bakery each day (I went and picked up goodies for everyone at work, although I was tempted to eat everything in the car on the way back) and they offered Snickerdoodles every day.
They also offered incredibly fresh and tasty donuts, pies, cookies of all kinds, and so much more. Let me tell you, those Mennonites and Amish can bake. But, I digress.
Snickerdoodles are so popular in American culture that places like Dunkin’ Donuts make a Snickerdoodle latte around Christmastime, and other businesses such as Nestle, Braum’s Ice Cream, and Chex Mix jumped on the delicious bandwagon of goodness.
The cookies are a Dutch-German biscuit and are usually rolled in cinnamon and sugar, and they are usually made with cream of tartar; although, this Snickerdoodle recipe is without cream of tartar and it’s still just as chewy as ever.
Some believe the cookies came over the pond as a biscuit, while others think they started out in New England. We’ll never know for sure, but we do know one thing–they are super yummy.
Things you’ll need for Snickerdoodle Cookies:
- Mixing bowls
- Hand mixer
- All-purpose flour
- Baking powder
- Softened butter
Recipe and printable instructions listed below
Start by adding the all-purpose flour to the bowl.
Next, you are going to add the baking powder and the salt to the flour. Mix everything together and set the bowl to the side while you prepare the wet ingredients for the Snickerdoodle cookie recipe.
Now, in another large bowl, add the softened butter. It calls for two sticks so you know it’s going to be flavorful!
Add the sugar to the bowl and cream the two ingredients together.
Next, you’re going to add the eggs and vanilla to the bowl. You can’t see the vanilla in this picture because it’s clear. My sweet friend brought some back from Mexico from a trip and it’s super tasty.
Add about half of the flour mixture to the butter mixture and mix everything together.
After you’ve mixed the first bit of flour, add the rest of the flour and mix everything together. Once it’s mixed, place it in the refrigerator for about twenty minutes to make it a little easier to roll the Snickerdoodle cookies into a ball.
While the dough is in the refrigerator add some sugar to a small bowl.
Finally, add the cinnamon to the bowl. Mix the two together.
Take the dough back out of the refrigerator and roll some into a small ball, then roll the dough in the cinnamon and sugar mixture.
Place the Snickerdoodle cookies on a cookie sheet about two inches apart and bake them for about 9-10 minutes. They will get a little bit crinkly on top when they are done.
I usually leave them on the cookie sheet for a few minutes until they cool off a little, otherwise, they will fall apart if you try to pick them up right away.
Other cookies and bars you’ll love:
- Chewy Chocolate Cookies – these are a chocolatey chewy cookie that really hits the spot when you need some extra chocolate in your life. You can make a large cookie, add a scoop of ice cream and some hot fudge and have quite a delicious dessert.
- Chocolate Chip Cookie Bars with Toffee – chewy on the inside, crunchy on the outside. These make a great treat to take to a potluck or party.
- Chocolate Chip Cookies with Pudding – this recipe is easy to make with the addition of instant pudding. It tends to add a little more depth to the cookie and an enhanced flavor, plus it makes the cookies chewy. These are my older son’s favorite.
- Candied Pecan Dessert Bars – these are great any time of year, but especially around the holidays. They are like a piece of pecan pie but in a bar–gooey on the inside and candied pecans on the outside.
- Chocolate Chip Pecan Cookies – these cookies have a bit of a deeper flavor to them with the added brown sugar. The pecans give it that fun salty taste to an already sweet treat.
- Double Chocolate Chip Cookies – My son made these the other day and they turned out perfectly. And they have the sweet combination of white and chocolate chips.
- Peanut Butter Kiss Cookies – I enjoy making these because they have the addition of a Hershey Kiss. The kids love them and they are always popular around Christmas and the holidays.
How long can Snickerdoodles last?
About a week in a sealed container. They will stay chewy and delicious, too!
Do Snickerdoodles have nuts?
No, Snickerdoodles do not have nuts. They are usually made with many of the same ingredients as a sugar cookie, as well as cream of tartar. However, this Snickerdoodle recipe is without cream of tartar.
You can buy Snickerdoodles at the grocery store from cookie companies or in the bakery section, but homemade is really the best, in my opinion, because they are fresh and taste so good hot out of the oven.
Connect with Back To My Southern Roots
- 2-1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 sticks butter (1 cup), softened
- 1-1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1/2 cup sugar
- 1 tsp. cinnamon
Preheat oven to 350-degrees. Place parchment paper on cookie sheets.
- Add the flour, baking powder, and salt to a bowl. Mix and set aside.
- Next, add the two sticks of softened butter to a bowl. Add the sugar and cream together.
- Eggs and vanilla are the next two ingredients to add to the bowl and mix together.
- Add half of the flour mixture to the wet ingredients and mix. Once you've mixed it well, add the rest of the flour and mix until well blended. Place in the refrigerator for about 20 minutes.
- In a small bowl combine the sugar and cinnamon. Take the dough of the fridge and use a spoon to scoop up a small amount and roll it into a ball.
- Roll the ball in the cinnamon and sugar mixture and place on the cookie sheet.
- Bake for approximately 10 minutes or until the top of the cookie is crinkly. Let it rest on the cookie sheet for a few minutes before removing so it will not fall apart.
Serving Size:1 cookie
Amount Per Serving: Calories: 187 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 36mg Sodium: 156mg Carbohydrates: 27g Fiber: 0g Sugar: 17g Protein: 2g
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